Instructions: Preheat oven to 200C/400F/ Gas Mark 6.
Slice tops off peppers.

Discard seeds trim flesh from around stalks and chop it finely.

Heat oil in a pan and gently fry onion and garlic for 5 minutes.

Stir in tomatoes chill) powder and salt and pepper to taste; cook for 5 minutes more.

Melt butter in a large pan add flour stir to make a roux and cook for 1 minute.

Gradually stir in the milk and cook until the sauce is thickened and smooth stirring constantly. Remove from heat and stir in pesto all but 1 tbsp of the parmesan the yolks plus salt and pepper and allow to cool slightly.

Put peppers in a baking dish and spoon 1 tbsp of the tomato mixture into the bottom of each.

Stir remainder into the souffle mixture.

Whisk egg whites until stiff and forming peaks stir a quarter into the pesto souffle mixture and fold in the remainder with a metal spoon.

Divide mixture between peppers sprinkle with reserved parmesan and bake for 30 minutes until well risen and dark on top.

Serve immediately.

Choose peppers with square bottoms that will stand up easily with the stalk ends upwards.

Serves 4 as a starter

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